Apparatus and method for dispensing frozen confections

ABSTRACT

An apparatus ( 1 ) for dispensing a frozen confection is provided comprising: an insulated chamber ( 2 ) housing a container ( 3 ) of a frozen confection; a refrigeration system ( 8 ); a nozzle ( 4 ) having an inner end which is connected to the container ( 3 ); and an outer end which is located outside the insulated chamber ( 2 ); means for applying pressure to the frozen confection thereby to dispense it from the container ( 3 ); a cap ( 7 ) which can enclose the outer end of the nozzle ( 4 ) when closed and which allows external access to the outer end of the nozzle ( 4 ) when open; and one or more channels which allow cold air to flow from the chamber ( 2 ) into the region around the outer end of the nozzle ( 4 ).

TECHNICAL FIELD

This invention relates to an apparatus and method for dispensing frozenconfections, such as soft ice cream.

BACKGROUND

Soft ice cream is normally dispensed at the point of sale from a softserve ice cream machine, i.e. a semi-continuous, pressurised scrapedsurface heat exchanger in which a pre-packaged mix is frozen andaerated. It is typically dispensed at temperatures of −4 to −8° C., forexample into a cone, and is then immediately consumed. It is liked bymany consumers because of its texture, which is softer than that of icecream served by scooping from a container kept in a freezer cabinet ataround −18° C. Soft serve ice cream machines have a number ofdisadvantages: they are large and expensive, require training tooperate, consume considerable energy, do not deliver consistent productquality if used over a period of time and are inconvenient for theoperator to dismantle and clean. Each machine can also only offer onetype of product (e.g. flavour/ice cream/sorbet etc) at a time—separatefreezer barrels are required for different products.

In recent years, systems for dispensing soft ice cream have beendeveloped in which pre-packaged ice cream is delivered from a containerby a dispensing apparatus. U.S. 2006/255066 discloses a dispensingapparatus containing a pressure-displacement device that forces the food(such as soft ice cream) out of its container. The container is locatedwithin a chamber which keeps the ice cream at a specified temperaturebetween −6 and −24° C. The chamber is cooled with a compressorrefrigeration system that sends refrigerant through the walls of thechamber. A fan may be included with the refrigeration system to helpcirculate air.

One of the issues inherent to apparatus for dispensing multiple portionsof ice cream from a single container is to ensure that the system ishygienic. In particular, whilst it is generally straightforward to keepthe frozen confection stored within the dispensing apparatus at asufficiently low temperature, the nozzle or passage through which thefrozen confection flows during dispensing must be open to the outside,at least during the dispensing operation. Therefore there is a potentialhygiene issue arising from small amounts of frozen confection beingretained within the nozzle and being subjected to higher temperatures,which could result in microbial growth. In U.S. 2006/255066, thisproblem is in part addressed by making the outlet an integral part ofthe container which holds the ice cream, so that the valve whichcontrols the flow acts on the outlet portion and does not come intodirect contact with the frozen confection. However while this avoids theissue of the contact between the valve and the frozen confection, therestill remains the problem of microbial growth on any frozen confectionwhich has remained within the outlet where it is not kept at a lowenough temperature.

U.S. Pat. No. 2,950,606 discloses a system for dispensing ice creamhaving a door hinged to the cabinet which covers the outlet throughwhich the ice cream is dispensed. The door is closed when ice cream isnot being dispensed. Cold air is blown through a duct into the regionaround the outlet through which ice cream is dispensed by a blower. Thecold air is said to ensure that the dispensing part of the system iskept free from an accumulation of melted ice cream. However, the outletstill requires cleaning, and moreover the system requires a permanentduct to be provided through which cold air is blown from the mainrefrigerated body of the apparatus to the outlet.

Thus there remains a need for an improved system for dispensing frozenconfections such as soft ice cream.

BRIEF DESCRIPTION OF THE INVENTION

We have now developed an apparatus and method which overcomes theproblems of previous dispensers. Accordingly, in a first aspect, thepresent invention provides an apparatus for dispensing a frozenconfection, the apparatus comprising:

-   -   an insulated chamber, which houses at least one container        suitable for containing a frozen confection;    -   a refrigeration system for cooling the chamber and its contents        to a temperature of −6° C. or below;    -   a nozzle having an inner end which is connected to the container        and which is located inside the insulated chamber; and an outer        end which is located outside the insulated chamber;    -   means for applying pressure to the frozen confection thereby to        urge the frozen confection from the container into the inner end        of the nozzle, through the nozzle, and out through the outer end        of the nozzle thereby dispensing the frozen confection;    -   a cap which can move between a closed position, wherein the        outer end of the nozzle is enclosed between the cap and the        outside of the chamber, and an open position which allows        external access to the outer end of the nozzle; and    -   one or more channels which allow cold air to flow from the        chamber into the region around the outer end of the nozzle which        is enclosed by the cap when it is in the closed position;        characterised in that the means for applying pressure comprise a        pressurized tank connected to the at least one container by at        least one conduit, the pressurized tank being located outside        the insulated chamber, said at least one conduit having an inner        end which is connected to the container and which is located        inside the insulated chamber; and an outer end which is located        outside the insulated chamber and which is connected to the        pressurised tank,    -   the pressurised tank being equipped with means to discharge the        water contained in the pressurised tank;    -   the conduit being equipped with heating means.

The discharging means in the pressurised tank prevent the built up ofhumidity in the tank (coming from the compression of atmospheric air bymeans not represented). This therefore decreases the transfer ofhumidity to the conduit connecting the pressurised tank and thecontainer. This has been found to significantly decrease the built up ofice in the part of this conduit which is located inside the insulatedchamber. Preferably the discharge takes place automatically.

The heating means, prevent the formation of ice in the conduit and meltany ice which could have form. In a preferred embodiment, the heatingmeans comprise a coil inside an insulated sleeve around the conduit, thecoil being heated by electrical current.

Preferably also a non return valve on the conduit stops inflow of humidair sucked into the air supply tubes to the bottle, between dispensingcycles.

Preferably, the apparatus comprises a removable holder that supports thecontainer and wherein the spaces between the container, the inside ofthe chamber and the underside of the holder form the one or morechannels.

The removable holder has the advantage that it can be easily removed bythe operator, cleaned and replaced.

Preferably the refrigeration system cools air which is circulated aroundthe container in the chamber. Preferably the refrigeration system iscapable of maintaining the chamber and its contents to a temperature ofbelow −12° C., preferably below −15° C.

Preferably the outer end of the nozzle is kept at a temperature below−13° C. when the cap is in its closed position.

Preferably there are at least two channels between the chamber and theregion around the outer end of the nozzle which is enclosed by the cap.

Preferably one or more fans, most preferably axial fans, are located inthe channels.

Preferably the holder has protrusions which support the container abovethe holder, so that the spaces between the container and the holder formchannels.

Preferably also the holder has protrusions which support the holderabove the inside of the insulated chamber, so that the spaces betweenthe holder and the chamber form channels.

In a second aspect, the present invention provides a method fordispensing a frozen confection, the method comprising:

-   -   providing an apparatus according to the first aspect of the        invention;    -   placing a container containing a frozen confection inside the        chamber;    -   placing the cap in its open position; and    -   applying pressure to the frozen confection thereby urging it        from the container into the inner end of the nozzle, through the        nozzle, and out through the outer end of the nozzle thereby        dispensing the frozen confection.

Preferably the frozen confection is ice cream.

DETAILED DESCRIPTION OF THE INVENTION

The present invention will now be described with reference to thefigures, wherein:

FIG. 1 shows an apparatus according to the invention.

FIG. 2 shows an enlarged view of the removable holder supporting thecontainer of frozen confection in place in the apparatus of FIG. 1.

FIG. 3 shows the holder separately from the rest of the apparatus.

The apparatus 1 comprises an insulated chamber 2, which houses one ormore containers 3 of a frozen confection such as ice cream. In theembodiment shown in FIG. 1 there are two such containers. Arefrigeration system 8 cools the chamber and its contents to atemperature of −12° C. or below. The refrigeration system is typically aconventional such system, having a compressor, cooling coils and a fanfor circulating the cooled air. The refrigeration system is designed toallow cold air to flow around the container in the insulated chamber, inorder to keep the ice cream at the correct temperature (e.g. −18° C).The apparatus also comprises means for applying pressure to the frozenconfection thereby to urge the frozen confection from the container (notshown in FIG. 1).

The insulated chamber 2 is a chamber having insulated walls whichpreferably comprise a heat insulating material having a thermalconductivity in the range of 0.5 to 50 mWm⁻¹K⁻¹. Typically, thecontainer has 6 sides (top, bottom, front, back, left and right), withrounded faces, edges and corners, although other shapes andconfigurations are possible. The insulated walls may be constructed froman insulating material encased between sheets of a material such asfibreglass, metal or plastic. The insulating material can be, forexample, a closed cell foam structure such as expanded polystyrene; foamrubber, such as elastomeric nitrile rubber insulation (which has athermal conductivity of around 30 mW m⁻¹K⁻¹); rigid foams, such aspolyurethane; a fibrous material, such as fibreglass; a vacuum sealedwithin a double walled container; or vacuum insulated panels, which aretypically made of an open cell foam or granular structure which isenveloped and hermetically sealed into a gas-impervious film under verylow pressure. These panels have a thermal conductivity of around 5 to 10mW m⁻¹K⁻¹. Different insulating materials can be used to constructdifferent parts of the container. The walls are usually 5-50 mm thick,typically about 25 to 50 mm. Preferably the containers 3 are “bag inbottle” containers, where the frozen confection is located in a flexiblebag inside a rigid bottle. The pressure is applied to the frozenconfection by increasing the pressure of the gas in the region outsidethe bag but inside the bottle. In this way pressure is applied allaround the bag which contains the frozen confection, such that the forceon the frozen confection is substantially directed towards the outlet.This results in very little frozen confection being wasted by becomingtrapped in the container and also provides good control over thedispensing rate, compared for example to a system wherein pressure isapplied to the frozen confection by means of a piston located at the endof a cartridge opposite to the outlet. WO 07/039158 describes this typeof container. The pressure may be applied only during dispensing, forexample by using an external source of compressed air such as a pump.

A nozzle 4 is attached to each container. As shown in FIG. 2, the innerend 5 of the nozzle is connected to the container 3 and is locatedinside the insulated chamber. The outer end 6 of the nozzle is locatedoutside the insulated chamber. A cap 7 can move between a closedposition, wherein the outer end of the nozzle is enclosed between thecap and the outside of the chamber, and an open position which allowsexternal access to the outer end of the nozzle. In FIGS. 1 and 2 the capis shown in the closed position. As shown in FIG. 2 the cap 7 thuscloses a region 11 around the outer end of the nozzle. The cap 7 isdesigned to minimise heat ingress into this region. Preferably theinside of the cap comprises a layer of insulating material and has agasket (e.g. made from silicone) which seals the cap against the outsideof the chamber when the cap is in the closed position and thereforeprevents air flow into the enclosed region around the end of the nozzle,thus keeping it cold.

As shown in FIG. 2, the containers 3 are supported and located in placeby a removable holder 10. The holder is shaped so as to define spaces 12between the inside of the bottom side 18 of the chamber 2 and the lowerside of the holder 10, and/or between the container 3 and the upper sideof the holder 10. These spaces form the channels 12 which allow cold airto flow from the chamber into the region 11 around the outer end 6 ofthe nozzle 4 which is enclosed by the cap 7 when it is in the closedposition. This ensures that the nozzle area is kept cold enough toprevent the frozen confection from warming up and ensures that the icecream is safe to eat when it has been dispensed. There are preferably atleast two channels 12 between the chamber and the region 11 around theouter end of the nozzle which is enclosed by the cap.

In a preferred embodiment, the nozzle has a self-closing valve at itsouter end. Preferably the self-closing valve is formed from a slitvalve, i.e. a piece of resilient material (such as silicone rubber)which has two or more slits which cross each other. The resilient natureof the material has the result that a threshold pressure is required toopen the slits, allowing the frozen confection to flow out. Once thepressure is removed, the valve closes itself. The slit valve ispreferably from 1 to 4 cm in diameter, more preferably about 3 cm. Wehave found that the temperature in the area around the outer end of thenozzle should be −13° C. or below (when the cap is in its closedposition). This prevents ice cream leaking out from the slit valve.

FIG. 3 shows a preferred embodiment of the holder (shown separately fromthe rest of the apparatus). The space between the container and theholder forms one or more channels for the air to go into the regionaround the end of the nozzle, and the space between the holder and theinside of the chamber forms one or more channels for air to flow out.The holder 10 is generally tubular. The upper section 14 of the holderis preferably flared in order to receive the shoulder of the containerwhich is preferably bottle-shaped. The lower section 15 of the holder isgenerally cylindrical, although it may taper towards its lower end. Itis sized to accommodate the nozzle 4, as shown in FIG. 2. The holder hasprotrusions 16 on the inside of the flared upper section 14 on which theshoulder of the bottle rests. These protrusions 16 support the bottleabove the inside of the upper section 14, and thereby leave spacesbetween the bottle and the holder which form channels. Similarly thereare also protrusions 17 on the outside of the lower section 15 of theholder which rest on the inside of the bottom of the insulated chamber.These protrusions 17 support the holder 10 above the inside of theinsulated chamber 2, and thereby leave spaces between the holder and thechamber which also form channels. The protrusions 16, 17 may take anysuitable form such as platforms or ridges. In the preferred embodimentshown in FIG. 3, the protrusions 16 on the inside of the flared uppersection are in the form of small platforms and the protrusions 17 on theoutside of the lower section are in the form of ridges. By usingprotrusions on the holder to form the channels, air flow to the nozzlearea is achieved whilst using only simple mouldings.

A major advantage of the present invention is that the holder 10 isremovable from the apparatus. This allows the holder to be easilyremoved by the operator, cleaned and replaced for example when changingcontainers, thus avoiding potential microbial growth.

As shown in FIG. 2, in a preferred embodiment, a fan 20 is located inone of the channels. The fan 20 pulls the air from the chamber 2 throughchannel(s) 12 into the region 11 around the outer end of the nozzle,thereby increasing the flow of cold air into this area and keeping theouter end of the nozzle at or below the required temperature. The arrowsin FIG. 2 indicate the directions of the airflow. There may be aplurality of such fans in the channels, for example some of the channelscontain fans whereas others do not. Having a plurality of channelsincreases the flow of cold air to and from the region around the outerend of the nozzle. The fan helps to keep the region around the outer endof the nozzle cold, especially immediately after dispensing when thisregion contains warm air which entered from outside when the cap wasopen during dispensing. Without the fan, the warm air could simply sitin this region, thereby warming the nozzle. The fan ensures that thisregion is quickly filled with cold air after the cap has been closed.

The channels 12 are sized and shaped so that the pressure drop providedby the fan results in a sufficiently high air flow rate through thechannels to achieve the desired cooling of the outer end of the nozzle.In general the larger the cross-sectional area of the channel, the lowerthe pressure drop required to achieve sufficient air flow. Preferablythe fan(s) is an axial fan. Axial fans are capable of producing high airflow rates provided that the pressure drop is low. They are generallycheaper than other fans that are capable of creating air flow with alarger pressure drop in the channel (e.g. centrifugal fans).

The various features of the embodiments of the present inventionreferred to in individual sections above apply, as appropriate, to othersections mutatis mutandis. Consequently features specified in onesection may be combined with features specified in other sections asappropriate. Various modifications of the described modes for carryingout the invention which are apparent to those skilled in the relevantfields are intended to be within the scope of the following claims.

1. An apparatus for dispensing a frozen confection, the apparatuscomprising: an insulated chamber, which houses at least one containersuitable for containing a frozen confection; a refrigeration system forcooling the chamber and its contents to a temperature of −6° C. orbelow; a nozzle having an inner end which is connected to the containerand which is located inside the insulated chamber; and an outer endwhich is located outside the insulated chamber; means for applyingpressure to the frozen confection thereby to urge the frozen confectionfrom the container into the inner end of the nozzle, through the nozzle,and out through the outer end of the nozzle thereby dispensing thefrozen confection; a cap which can move between a closed position,wherein the outer end of the nozzle is enclosed between the cap and theoutside of the chamber, and an open position which allows externalaccess to the outer end of the nozzle; and one or more channels whichallow cold air to flow from the chamber into the region around the outerend of the nozzle which is enclosed by the cap when it is in the closedposition; characterised in that the means for applying pressure comprisea pressurized tank connected to the at least one container by at leastone conduit, the pressurized tank being located outside the insulatedchamber, said at least one conduit having an inner end which isconnected to the container and which is located inside the insulatedchamber; and an outer end which is located outside the insulated chamberand which is connected to the pressurised tank, the pressurised tankbeing equipped with means to discharge the water contained in thepressurised tank; the conduit being equipped with heating means.
 2. Amethod for dispensing a frozen confection, the method comprising:providing an apparatus for dispensing a frozen confection, the apparatuscomprising: an insulated chamber, which houses at least one containersuitable for containing a frozen confection; a refrigeration system forcooling the chamber and its contents to a temperature of −6° C. orbelow; a nozzle having an inner end which is connected to the containerand which is located inside the insulated chamber; and an outer endwhich is located outside the insulated chamber; means for applyingpressure to the frozen confection thereby to urge the frozen confectionfrom the container into the inner end of the nozzle, through the nozzle,and out through the outer end of the nozzle thereby dispensing thefrozen confection; a cap which can move between a closed position,wherein the outer end of the nozzle is enclosed between the cap and theoutside of the chamber, and an open position which allows externalaccess to the outer end of the nozzle; and one or more channels whichallow cold air to flow from the chamber into the region around the outerend of the nozzle which is enclosed by the cap when it is in the closedposition; the means for applying pressure comprising a pressurized tankconnected to the at least one container by at least one conduit, thepressurized tank being located outside the insulated chamber, said atleast one conduit having an inner end which is connected to thecontainer and which is located inside the insulated chamber; and anouter end which is located outside the insulated chamber and which isconnected to the pressurised tank, the pressurised tank being equippedwith means to discharge the water contained in the pressurised tank; theconduit being equipped with heating means, placing a containercontaining a frozen confection inside the chamber; placing the cap inits open position; and applying pressure to the frozen confectionthereby urging it from the container into the inner end of the nozzle,through the nozzle, and out through the outer end of the nozzle therebydispensing the frozen confection.